Tiganca Winery is the "birthplace" of Gitana wines.
This is where the production, bottling and maturation of wine takes place before reaching the store shelves. When the winery was purchased by its current owners, it was in a disastrous condition because of mismanagement during the Soviet period.
However, it still had the basic element for producing quality wine – the cellars. The temperature in cellars is constant throughout the entire year, thus assuring the perfect maturation of Gitana wines.
Winemaking is not just work.
It is also an art, a lifestyle that people from Gitana Winery have assumed with all responsibility.
Gitana wines are the result of a harmonious blending of traditional technology with modern vinification processes. This philosophy brings out the perfect quality of wine produced by us.
Production begins with the manual harvesting of wine grapes. The appropriate collection period is determined based on the variety and only after careful examination of maturation indices.
In the process of production of white wines, an important first step after debunching and crushing of grapes is the crio-maceration. The crio-maceration technique allows extracting the maximum amount of flavoring substances that are found in the grape peel, without negatively impacting the quality of white wine. The obtained must is cooled to 5-8°C for a period of time ranging from 10 to 24 hours. The low temperature inhibits the development of enzymes and allows the wine, after the alcoholic fermentation begins, to become rich in flavors. As a result, the wine is balanced, with low tannins and a rich range of flavors typical for the variety from which it is produced. The wine is very stable to oxidation and, therefore, tends to maintain its beautiful color for a long period of time.
The grape pomace is separated from the must, which, thus cleared, undergoes a monitored alcoholic fermentation. The white wine maturation takes place in stainless steel tanks or barrels of 225 l for about 4 months, depending on the variety of grape.
Production of red wines includes maceration-fermentation with the pulp pomace. Fermentation takes place in oak tubs, using indigenous yeasts only. The process takes about 20 days, during which the must in contact with the pomace takes the tannins, the aromatic substances and the desired colors.
To ensure a uniform fermentation of the must, the whole process is closely supervised, with daily stirring in order for the pomace to be in contact with the must for as long as possible. Immediately after alcoholic fermentation, the red wines are drawn from the yeast in wooden barrels in order to undergo the malolactic fermentation. The result is a wine rich in flavors specific to the variety, with pronounced fruitiness and expressiveness.
The last stage of the maturation process is storing the wine in Krasnodar oak barrels in winery cellars for a period ranging between 6 months and 2 years. After the full maturation has been achieved, the Gitana wine is bottled, thus reaching the end of its long road, from grape to glass.
Some of the best wines and vintages are included in the cellar collection.